Com rang

Com rang

Com rang always makes for a great quick meal if you can incorporate enough “stuff” into it to fill it out from a nutrition perspective so you can justify calling it “dinner” rather than just a side dish., then you will always have a great option for a speedy meal if you make it. Fried rice is a great example of this. In order to make this delicious dish, which I have dubbed "Red Vietnamese Fried Rice," we will be using frozen peas, pre-chopped ham, and hard-boiled egg whites as add-ins because they require absolutely no effort and no preparation.

This is not a traditional Vietnamese dish at all, in case I didn't make that abundantly clear in the introduction! At least, I am not aware of such a thing. It is based on a traditional Vietnamese dish called Red Rice, which is a tomato-flavored rice dish that is typically served with a variety of meats and other main dishes, similar to the way that Mexican Red Rice is prepared. I have always cherished the flavour, but I yearned for a way to make Vietnamese Red Rice into a dish that was heartier and could function as a meal on its own. Therefore, I decided to make it into a dish consisting of fried rice, and here it is!

Why do people like Com rang

Com rang being enjoyed
If you want the rice to get a nice caramelization on it, you should use a nice big pan so that you have plenty of space to toss the rice around freely and get a nice browning on it. It also makes it simpler to push the rice to one side of the pan in order to free up space in the pan for scrambling the eggs without the rice getting in the way.


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Ingredients that go into Com rang

  • 30g / 2 tbsp unsalted butter
  • 3 garlic cloves , finely minced
  • 1/2 cup diced ham (I use pre-chopped, Note 1)
  • 1 cup frozen peas
  • 2 1/2 cups day-old cooked jasmine rice (Note 2)
  • 2 tbsp tomato paste
  • 2 tsp fish sauce (Note 3)
  • 2 tsp soy sauce (all purpose or light, not dark soy, Note 4)
  • 1/4 tsp white sugar
  • 2 eggs , whisked

How to cook Com rang

  1. First, in a large nonstick skillet set over high heat, melt the majority of the butter (save a dab for scrambling eggs).
  2. Cook the garlic for ten seconds after adding it.
  3. After adding the ham, stir it for a minute.
  4. After adding the peas, stir the mixture for a minute.
  5. Rice and tomato paste - After adding the rice and tomato paste, continue to cook the mixture for two more minutes.
  6. To make the sauces, combine the fish sauce, soy sauce, and sugar in a small saucepan. Cook the mixture for one minute to achieve a nice caramelization on the tomato rice.
  7. Eggs should be scrambled, and the rice should be pushed to one side of the pan. In the space that has been cleared, melt the butter that has been reserved, then pour in the eggs and scramble them until they are almost completely set.
  8. Before serving, crumble the cooked egg over the top of the rice. Serve!

Recipe Notes:

  1. Ham I use pre-chopped ham that I've purchased from the store because it's more convenient. Alternately, any chopped ham that you have prepared yourself works wonderfully (thick-cut is best, if you can). Bacon is another option that could be used.
  2. Rice — While any type of rice can be used, including white, brown, and basmati, jasmine rice is typically used in Vietnamese cooking. When making fried rice, the best way to get the right texture is to use rice that has been refrigerated or frozen (and then thawed) overnight. Rice that has just been cooked will have an excessive amount of moisture, which will cause your fried rice to become clumpy and sticky. The flavour is good, but the consistency is not very desirable! If you find yourself in a pinch and need to make fried rice, simply cook the type of rice you prefer and spread it out on a tray to quickly cool. After that, place it in the refrigerator for as much time as possible until it has cooled down.
  3. PS I never run out of bags of frozen cooked rice because I keep them in the freezer. When I'm away from home, I get the shivers.
  4. Fish sauce is an essential component of Vietnamese cooking and contributes an additional layer of flavour. Don't be concerned, the fishiness has been removed by cooking. You could substitute more soy, but omitting the soy would make the dish less authentically Vietnamese. Just sayin
  5. Soy sauce: choose either a light or an all-purpose variety. Not dark soy because it's way too robust!

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What can Com rang be served together with

Com rang served

"The rice had a lot of flavour, and I really enjoyed the combination of the Chinese sausage and the barbecued pork. A little bit of chopping and slicing was all that was required for the preparation of this dish. It is best to have all of the ingredients prepared before beginning to cook because cooking takes relatively little time."

Other popular Vietnamese food

Besides Com rang, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:

Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun

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